|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified during start of inspection.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: employees using hand sanitizer as soap. Employees not properly drying hands after wash. CDI- soap supplied. Discussion on when and how to wash.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at front kitchen hand sink. CDI- soap supplied from nearby store.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No readily available paper towels at rear hand sink. Dispenser was filled but did not dispense. CDI- towels provided. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw meats stored over RTE corviches. CDI- raw meats rearranged to prevent contamination of RTE foods.
For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P: raw chicken stored over raw beef and pork in walk-in cooler.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: QAC sanitizer in 3-comp sink registers 0 ppm while in use. CDI- cleared sinks, made chlorine sanitizer, re-sanitized items from earlier in the day. Gave PIC chlorine test strips for use.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: habanero sauce and amarillo sauce held more than 7 days. CDI- discarded voluntarily. Chicken soup found with no date. Voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |